A Journey to Satisfy My Appetite and Curiosity

A Place of My Own: Jeffrey’s Grocery

August 2, 2011

It feels like it was just Tuesday that I sat right over there, right by that basin of oysters in the bar in the back, satiated from an unsuspectingly great meal. Now from my seat by large windows, I watch the parade of West Villagers walking their dogs in the fading sun. Inside the loft-like and spacious restaurant, music pumps and conversations vibrates against the intricate brass ceiling.

I take a bite of the starter of our meal, sepia, tender and smokey from the guanciale, and chew. It feels so familiar and so…

Jeffrey's Grocery

Wait, has it really been less than 5 days since my last meal here? Yes, I indeed find myself at the corner of Waverly and Christopher again. Twice in one week, Jeffrey’s, you must have really done something right.

I continue with the perfectly caramelized sepia, making sure that every bite had a little bit of chickpeas, parsley, guanciale and spring onion. It brings me immediately back to Tuesday, the dish tasting exactly the same way, cooked to perfection.

Sepia, Guanciale, Chickpeas, Spring Onions

As we wait for our entrees, I remember fondly of what accompanied the sepia a few days ago. That’s right, there was a lovely platter of east and west oysters and clams and a fresh buttery burratta with English peas and prosciutto.

Ah, now here comes our entrees. I take in my seared diver scallop with fresh spring squash and cherry tomatoes – perfectly cooked and just a hint of sweetness matched by the squash only to be awoken by the tomatoes.

Seared Diver Scallop, Baby Spring Squash and Cherry Tomatoes

I pair this with a spicy and creamy steak tartare. Yes, this does not look like a traditional beef tartarte (the last one I had in Paris which strangely assemble ground beef). Instead, Jeffrey’s is a beautifully chopped steak tartare. An egg sauce is a great twist on the traditional egg yolk, the green beans replaces the raw onions and sriracha kicked the mustard off the plate. While I am tempted to flag down the waiter for more spice, this is so delicious that I cannot stop eating.

Steak Tartare with Green Beans, Egg Sauce, and Sriracha

King Crab Leg Salad with Jicama and Grapefruit

While JZ is enjoying her elegant King Crab Leg Salad with Jicama and Grapefruit, I can’t help but think back to that swoon inducing plate of lobster spaghetti from the other night. Our lovely bartender had separated the large portion of pasta into two bowls, each topped with half of a lobster tail and claw and laced with licorice tarragon. I sprinkled some chili flakes on top and shattered the parmesan crisp into the plush pasta. I don’t think I need to go on and on about how perfectly cooked the spaghetti was or how sauce coated each strand just the right amount. Just see for yourself:

Lobster Spaghetti with Tomato, Tarragon and Parmesan

I keep thinking about that spaghetti as I dig into our dessert, a berry shortcake. Perhaps the only slightly duller point of the meal? The short cake falls just on the dense side and the berry compote tastes a little too sweet.

Berry Shortcake

I guess you can’t be perfect – after all, if you were, then I wouldn’t find you nearly quite as charming or endearing. Jeffrey’s Grocery, I am making you my own little spot in the West Village. See you next time!